CHILE RELLENO RECIPE
This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Once cooled, peel off the blackened skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
- Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
- Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
- Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
- Serve with your favorite salsa or sauce!
Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BACON WRAPPED CHILE RELLENOS
Fresh poblano peppers are stuffed with cheddar cheese and wrapped in savory bacon for the perfect New Mexican appetizer!
Provided by Andrea
Categories Appetizer
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Place poblano peppers directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char. Remove from oven and let cool. Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
- Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese. Wrap with 2 pieces of bacon, and lay on a baking sheet. Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
SLOW-COOKER BACON CHILI
Bacon makes everything better. This easy chili combines beef, bacon and beans for a hearty slow-cooker dinner that's sure to fill you up!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
- Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
BACON-CHILI RELLENOS
I made these for my son's 24th birthday party. They really went over well with all of his frat brothers and family. It was such a hit, that I had to share it with you. Great appetizer for any party or get together.
Provided by Linda Griffith
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375 degrees. Cut each pepper in half lengthwise then again horizontally to make four pieces per pepper...16 in all
- 2. Spoon one tsp of cheese on top of each pepper piece. Wrap half slice of bacon around each.
- 3. Unwrap dough. Separate into triangles. Cut each triangle in half making 16 triangles. Place chili, cheese side down on triangle. Fold over filling and fold remaining points over first point. Place on ungreased baking sheet.
- 4. Bake 12 to 15 minutes or until golden brown. Serve with salsa. Each can of crescents will make 16 pieces.
More about "bacon chili rellenos recipes"
RACHAEL'S CHILE RELLENO WITH CHORIZO CASSEROLE
From rachaelrayshow.com
BAKED CHILES RELLENOS WITH CHORIZO RECIPE • CURIOUS …
From curiouscuisiniere.com
10 BEST BAKED CHILE RELLENOS RECIPES | YUMMLY
From yummly.com
CHICKEN STUFFED CHILE RELLENOS RECIPE - EATWELL101
From eatwell101.com
CHILI RELLENO SANDWICHES WITH BACON | THOMAS' BREADS
From thomasbreads.com
CHILE RELLENOS | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
CHILE RELLENO RECIPE - ISABEL EATS
From isabeleats.com
BACON WRAPPED CHILE RELLENO~ON THE GRILL! - LA PIñA EN LA COCINA
From pinaenlacocina.com
Estimated Reading Time 3 mins
WORLD'S BEST CHILI WITH BACON - FEELS LIKE HOME™
From feelslikehomeblog.com
4.8/5 (13)Total Time 1 hr 15 minsCategory Main Course, Main Dish, SoupCalories 595 per serving
VEGETARIAN BLACK BEAN CHILE RELLENOS | RACHAEL RAY
From rachaelrayshow.com
THE BEST KETO CHILE RELLENOS YOU'LL EVER EAT - A GIRL WORTH SAVING
From agirlworthsaving.net
SMOKY BEEF-AND-BACON CHILI RECIPE | MYRECIPES
From myrecipes.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
HOW TO MAKE CHILES RELLENOS: STEP-BY-STEP GUIDE - TASTE OF HOME
From tasteofhome.com
SLOW-COOKED BACON CHILI : BACON TODAY
From bacontoday.com
CHILE RELLENOS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love